U.S. patent application number 11/349526 was filed with the patent office on 2007-03-08 for breath freshening confectionery products and methods of making and using same.
Invention is credited to James C. Clark, Michael S. Haas, Gordon N. McGrew, Thomas M. Mindak, Philip M. Soukup, Barbara Z. Stawski.
Application Number | 20070054014 11/349526 |
Document ID | / |
Family ID | 37830305 |
Filed Date | 2007-03-08 |
United States Patent
Application |
20070054014 |
Kind Code |
A1 |
Stawski; Barbara Z. ; et
al. |
March 8, 2007 |
Breath freshening confectionery products and methods of making and
using same
Abstract
A confectionery product comprises a first side and a second side
generally opposite to said first side, and a product thickness. The
second side comprises an abrasive surface that is suitable for
cleaning the top surface of a tongue within an oral cavity. The
second side has a width and a length, the smallest of which is at
least 1.6 times the product thickness. The product does not include
a handle and the product does not include a combination of a soft
confectionery with a hard confectionery. In some embodiments the
first side is smooth, and may be domed shaped and generally fit the
roof of the mouth. The abrasive surface may be provided by 1) a
formed, uneven surface, 2) including abrasive particles in the
composition making up the second surface, or 3) a combination of a
formed, uneven surface and abrasive particles. The confectionery
product may be a hard confectionery, but may also be a chewing gum
product.
Inventors: |
Stawski; Barbara Z.; (Forest
Park, IL) ; Mindak; Thomas M.; (Itasca, IL) ;
Soukup; Philip M.; (Freiburg, DE) ; McGrew; Gordon
N.; (Evanston, IL) ; Clark; James C.; (St.
Louis, MO) ; Haas; Michael S.; (Naperville,
IL) |
Correspondence
Address: |
WRIGLEY & DREYFUS 28455;BRINKS HOFER GILSON & LIONE
P.O. BOX 10395
CHICAGO
IL
60610
US
|
Family ID: |
37830305 |
Appl. No.: |
11/349526 |
Filed: |
February 6, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60650786 |
Feb 7, 2005 |
|
|
|
Current U.S.
Class: |
426/238 |
Current CPC
Class: |
A61K 8/0216 20130101;
A61K 8/922 20130101; A61K 8/0233 20130101; A23V 2250/2482 20130101;
A23V 2250/642 20130101; A61K 2800/28 20130101; A23G 3/50 20130101;
A23V 2002/00 20130101; A23L 27/84 20160801; A23V 2002/00 20130101;
A61Q 11/00 20130101; A23G 4/18 20130101; A23V 2250/242
20130101 |
Class at
Publication: |
426/238 |
International
Class: |
A23L 3/30 20060101
A23L003/30 |
Claims
1. A confectionery product for use in cleaning the surface of a
human tongue comprising: a) a first side and a second side
generally opposite to said first side, and a product thickness; b)
the second side comprising an abrasive surface that is suitable for
cleaning the top surface of a tongue within an oral cavity; and c)
the second side having a width and a length, the smallest of which
is at least 1.6 times the product thickness, d) wherein the product
does not include a handle and wherein the product does not include
a combination of a soft confectionery with a hard
confectionery.
2. The confectionery product of claim 1 wherein the product has a
size with no dimension greater than about 25 mm.
3. The confectionery product of claim 1 comprising a pressed
tablet.
4. The confectionery product of claim 1 comprising a deposited hard
candy.
5. The confectionery product of claim 1 wherein the abrasive
surface is provided by abrasive particles in the confectionery.
6. The confectionery product of claim 5 wherein the abrasive
particles are embedded in only the surface layer of the abrasive
surface.
7. The confectionery product of claim 1 wherein the abrasive
surface comprises a formed, uneven surface.
8. The confectionery product of claim 7 wherein the confectionery
forming the uneven surface also contains abrasive particles.
9. The confectionery product of claim 5 wherein the abrasive
particles predominantly have particle sizes of between about 100
microns and about 2000 microns.
10. The confectionery product of claim 1 wherein the abrasive
surface is provided at least in part by surface features having at
least one scraping edge.
11. The confectionery product of claim 10 wherein the at least one
scraping edge is located on a protrusion on the abrasive
surface.
12. The confectionery product of claim 10 wherein the at least one
scraping edge is formed on the edge of a groove in the abrasive
surface.
13. The confectionery product of claim 1 wherein the abrasive
surface is provided at least in part by surface features having a
height of at least 0.015 inches.
14. The confectionery product of claim 1 wherein the abrasive
surface is provided at least in part by surface features having a
height of at least 0.018 inches.
15. The confectionery product of claim 1 wherein the abrasive
surface is provided at least in part by surface features having a
height of at least 0.020 inches.
16. The confectionery product of claim 1 wherein the product
thickness is between about 1/16 and about 1/2 inch.
17. The confectionery product of claim 16 wherein the smallest of
the length and width of the second surface is between about 1/4 and
about 1 inch.
18. The confectionery product of claim 1 wherein the abrasive
surface comprises a plurality of individual bumps protruding from
the abrasive surface.
19. The confectionery product of claim 1 wherein the abrasive
surface is generally planer except for the features making it
abrasive.
20. The confectionery product of claim 1 wherein the abrasive
surface is generally concave except for the features making it
abrasive.
21. The confectionery product of claim 1 wherein the abrasive
surface is generally convex.
22. The confectionery product of claim 1 wherein the abrasive
surface includes a plurality of grooves.
23. The confectionery product of claim 1 wherein the product is
generally circular in shape in plan view.
24. The confectionery product of claim 1 wherein the product is
generally triangular in plan view.
25. The confectionery product of claim 1 wherein the second side is
generally planer.
26. The confectionery product of claim 1 wherein the abrasive
surface is provided by a plurality of generally parallel ridges
extending generally across the second side.
27. The confectionery product of claim 1 wherein the product
thickness is determined by forming an imaginary three dimensional
box having three sets of two parallel sides, each side being at
right angles to the other sides to which it is connected, two of
the parallel sides being horizontal and considered as top and
bottom sides, the sides each contacting the surface of the product
and not intersecting the product, the product being oriented such
that its center of gravity is a close as possible to the bottom
side, the box having the smallest volume of any possible box
meeting the forgoing criteria, the thickness being the smallest
dimension of said box.
28. The confectionery product of claim 27 wherein the width and
length of the second side are the other two dimensions of said
box.
29. The confectionery product of claim 1 wherein the confectionery
product includes one or more anti-bacterial agents.
30. The confectionery product of claim 29 wherein the
anti-bacterial agent is selected from the group consisting of
cardamom oil, magnolia bark extract, cranberry, geraniol,
cinnamaldehyde, peppermint, triclosan, chlorhexidine, cetyl
pyridinium chloride (CPC) and mixtures thereof.
31. The confectionery product of claim 1 wherein the confectionery
product includes one or more physiological cooling agents.
32. The confectionery product of claim 31 wherein the physiological
cooling agent is selected from the group consisting of menthol,
N-2,3-trimethyl-2-isopropyl butanamide,
3-1-menthoxypropane-1,2-diol, N-ethyl-p-menthane-3-carboxamide,
menthane ketals, menthyl succinate, isopulegol, menthyl glutarate
and mixtures thereof.
33. The confectionery product of claim 1 wherein the confectionery
product includes one or more breath freshening agents.
34. The confectionery product of claim 33 wherein the breath
freshening agent is selected from the group consisting of salts of
zinc, salts of copper, polyphenols, mushroom extracts and mixtures
thereof.
35. The confectionery product of claim 1 wherein the confectionery
includes one or more breath freshening and mouth odor masking
flavors.
36. The confectionery product of claim 35 wherein the breath
freshening and mouth odor masking flavor is selected from the group
consisting of cinnamon, mint, wintergreen, fruit flavors and
mixtures thereof.
37. The confectionery product of claim 1 wherein the confectionery
product includes one or more dental active agents.
38. The confectionery product of claim 37 wherein the dental active
agent is selected from the group consisting of tooth whiteners,
fluoride, stain removers, calcium salts, phosphate salts and
mixtures thereof.
39. The confectionery product of claim 5 wherein the abrasive
particles comprise a material selected from the group consisting of
crystalline sugars, crystalline polyols, solid matrices of
carbohydrates, solid matrices of polyols, extruded carbohydrates,
extruded polyols, granular food acids, granular inorganic salts and
mixtures thereof.
40. The confectionery product of claim 1 wherein the product is
generally cylindrical in shape with a height less than one-half the
diameter of the cylinder, and the abrasive surface comprises at
least one of the ends of the cylinder.
41. The confectionery product of claim 5 wherein the abrasive
particles are of a different color than the confectionery in which
they are contained.
42. The confectionery product of claim 5 wherein the abrasive
particles also carry a flavor.
43. The confectionery product of claim 1 wherein the product
thickness is at least about 1/8 inch.
44. The confectionery product of claim 17 wherein the greatest of
the length and width of the second surface is less than 11/2
inches.
45. The confectionery product of claim 1 wherein the product width
is at least 1.7 times the product thickness.
46. The confectionery product of claim 1 wherein the product width
is at least 1.8 times the product thickness.
47. The confectionery product of claim 1 wherein the product width
is at least two times the product thickness.
48. A method of removing bacteria from the top surface of a human
tongue comprising: a) placing a confectionery product having a
first side and a second side generally opposite to said first side,
and a product thickness, in an oral cavity, the second side
comprising an abrasive surface and having a width and a length, the
smallest of which is at least 1.6 times the product thickness, with
the abrasive surface contacting the top surface of the tongue,
wherein the product does not include a handle and wherein the
product does not include a combination of a soft confectionery with
a hard confectionery; and b) causing the abrasive surface of the
confectionery product to be scraped across the top surface of the
tongue while the oral cavity is closed to thereby loosen bacteria
on the top surface of the tongue.
49. The method of claim 48 wherein the confectionery product has an
abrasive surface provided by one or more of: a) abrasive particles
in the confectionery of which the product is formed, and b) an
uneven surface formed on the confectionery product.
50. The method of claim 48 wherein the abrasive surface comprises
surface features having at least one scraping edge.
51. The method of claim 48 wherein the roof of the oral cavity
holds the confectionery product stationary in the oral cavity while
the tongue is scraped across the abrasive surface.
Description
REFERENCE TO EARLIER FILED APPLICATION
[0001] The present application claims the benefit under 35 U.S.C.
.sctn.119(e) of Provisional U.S. Patent Application Ser. No.
60/650,786, filed Feb. 7, 2005; which is hereby incorporated by
reference in its entirety.
BACKGROUND
[0002] The present invention relates to confectionery products
having breath freshening attributes, particularly pressed tablets,
deposited hard candy and tablet chewing gum, and methods of
producing and using such confectionery products. More particularly,
the invention relates to confectionery products having an abrasive
surface that is suitable for scrubbing the top surface of the human
tongue and having a width that is at least 1.6 times the thickness
of the product.
[0003] The existence of bad breath has long been a serious problem.
Mouth odor is embarrassing at the least, and may diminish personal
interactions. The reasons for its occurrence have not been fully
understood, and there have been many attempts to overcome its
effects. Plaque formed on the tongue is believed to be a major
contributor to bad breath.
[0004] Various devices and products have been devised for cleansing
the mouth and freshening the breath, notably the toothbrush, dental
floss, mouthwash, aromatic candies, and toothpick. However, each of
these has disadvantages.
[0005] Breath-freshening candies have the disadvantage of merely
masking the odor, and not actually removing or breaking down
odor-causing particles. Most of the consumer mass-marketed
breath-freshener products (gums, mints, rinses, pastes, and strips)
do not eliminate the source of bad breath, they just mask breath
problems. Other products, and mechanical scrubbing devices, have
also been proposed.
[0006] Even with these many products there is still room for
improvement. For example, a product which is spherical, or
otherwise has a thickness that is nearly as great as its width, has
a hard time being used to scrape the surface of the tongue because
the product rolls around in the mouth instead of staying in one
place while the tongue scrapes against it. Life Saver.RTM. pressed
mints are not sold as a breath-freshening product, and the mints
cannot be used to scrape the tongue because surface lettering on
the mints is not high enough to provide sufficient tongue cleaning
before the lettering is eroded. The use of a lollipop for scrubbing
the tongue has the disadvantage that it cannot be done very
discretely, as the handle has to be manipulated and protrudes out
of the mouth. A product that is made out of a combination of a soft
candy material and a hard candy material is more difficult and
costly to produce and package than a product that is either
completely hard or soft. Thus there is still a need for an easily
produced product which can be used to discretely scrub the tongue
and reduce or remove tongue plaque, yet still be enjoyed as a
confectionery. Therefore, the need exists for a product and method
of freshening breath that is safe, portable, discrete and
effective.
BRIEF SUMMARY OF THE INVENTION
[0007] Confectionery products have been invented that can be
discretely used to scrub the tongue, thereby providing breath
freshening and other oral health benefits.
[0008] In a first aspect, the invention is a confectionery product
for use in cleaning the surface of a human tongue comprising: a
first side and a second side generally opposite to said first side,
and a product thickness; the second side comprising an abrasive
surface that is suitable for cleaning the top surface of a tongue
within an oral cavity; and the second side having a width and a
length, the smallest of which is at least 1.6 times the product
thickness. The product is formed and consumed without using a
handle. Further, the product does not include a combination of a
soft confectionery with a hard confectionery.
[0009] In a second aspect, the invention is a method of removing
bacteria from the top surface of a human tongue comprising placing
a confectionery product having a first side and a second side
generally opposite to said first side, and a product thickness, in
an oral cavity, the second side comprising an abrasive surface and
having a width and a length, the smallest of which is at least 1.6
times the product thickness, with the abrasive surface contacting
the top surface of the tongue; and causing the abrasive surface of
the confectionery product to be scraped across the top surface of
the tongue while the oral cavity is closed to thereby loosen
bacteria on the top surface of the tongue. The product does not
include a handle and the product does not include a combination of
a soft confectionery with a hard confectionery.
[0010] Some embodiments have a smooth surface on one side and an
abrasive surface on the other side. The smooth surface can be held
against the roof of the mouth while the tongue scrubs across the
abrasive surface. The term "abrasive" means that the surface is
effective, either immediately when placed in the mouth or after
starting to be dissolved, to remove odor causing deposits on the
tongue. Of course the abrasive surface may also be suitable to
clean other soft oral surfaces, such as the inside of the cheek.
The term "smooth" means that the surface, even after being
partially dissolved, does not cause irritation against the gums or
roof of the mouth. Some confectionery products of the present
invention are completely hard confectionery products, which mean
that they retain their shape in the mouth and slowly dissolve.
These products are primarily consumed by sucking, and will
generally shatter if bitten sufficiently hard. The confectionery
products may also include chewing gum products, including tablet
chewing gum.
[0011] Other aspects of the invention may combine two or more of
the features from any of the foregoing aspects of the
invention.
[0012] Embodiments of the invention provide a confectionery product
that can be placed in the mouth and discretely used to scrub the
tongue and remove particles of food and bacteria. The dimensions of
the product make it less prone to rolling around in the mouth and
therefore more useable as a tongue scrubber. The domed shape of
some embodiments fits into the roof of the mouth, or a concave
shape can be used to form a vacuum, to hold the confectionery
product in place while the tongue is scrubbed across its lower
surface. The top surface may be smooth so as to not cause
irritation in the mouth. The confectionery products have an
advantage that they may be completely consumed. These and other
advantages of embodiments of the invention will be best understood
in light of the attached drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] FIG. 1 is a bottom perspective view of a first embodiment of
a confectionery product of the present invention.
[0014] FIG. 1A is a cross-sectional view taken along line 1A-1A of
FIG. 1.
[0015] FIG. 2 is a bottom perspective view of a second embodiment
of a confectionery product of the present invention.
[0016] FIG. 3 is a top perspective view of a third embodiment of a
confectionery product of the present invention.
[0017] FIG. 4 is a bottom perspective view of a fourth embodiment
of a confectionery product of the present invention.
[0018] FIG. 5 is a top perspective view of a fifth embodiment of a
confectionery product of the present invention.
[0019] FIG. 6 is a top perspective view of a sixth embodiment of a
confectionery product of the present invention.
[0020] FIG. 7 is a bottom perspective view of the confectionery
product of FIG. 6.
[0021] FIG. 8 is a top perspective view of a seventh embodiment of
a confectionery product of the present invention.
[0022] FIG. 9 is a top perspective view of an eighth embodiment of
a confectionery product of the present invention.
[0023] FIG. 10 is a top plan view of a ninth embodiment of a
confectionery product of the present invention.
[0024] FIG. 11 is a side elevational view of the confectionery
product of FIG. 10.
[0025] FIG. 12 is a bottom perspective view of the product of FIG.
1 showing an imaginary box that may be used to determine the
dimensions of a product.
[0026] FIG. 13 is a bottom perspective view of a tenth embodiment
of a confectionery product of the present invention.
[0027] FIG. 14 is a bottom perspective view of an eleventh
embodiment of a confectionery product of the present invention.
[0028] FIG. 15 is a bottom perspective view of a twelfth embodiment
of a confectionery product of the present invention.
[0029] FIG. 16 is a side elevational view of the product of FIG.
15.
[0030] FIG. 17 is a bottom perspective view of a thirteenth
embodiment of a confectionery product of the present invention.
[0031] FIG. 18 is a top plan view of the product of FIG. 17.
[0032] FIG. 19 is a bottom perspective view of a fourteenth
embodiment of a confectionery product of the present invention.
[0033] FIG. 19A is a cross-sectional view taken along line 19A-19A
of FIG. 19.
[0034] FIG. 20 is a side elevational view of the product of FIG.
19.
[0035] FIG. 21 is a bottom perspective view of a fifteenth
embodiment of a confectionery product of the present invention.
[0036] FIG. 22 is a side elevational view of the product of FIG.
21.
[0037] FIG. 23 is a bottom perspective view of a sixteenth
embodiment of a confectionery product of the present invention.
[0038] FIG. 24 is a side elevational view of the product of FIG.
23.
[0039] FIG. 25 is a bottom perspective view of a seventeenth
embodiment of a confectionery product of the present invention.
[0040] FIG. 26 is a side elevational view of the product of FIG.
25.
[0041] FIG. 27 is a bottom perspective view of an eighteenth
embodiment of a confectionery product of the present invention.
[0042] FIG. 28 is a bottom plan view of the product of FIG. 27.
[0043] FIG. 29 is a bottom plan view of a nineteenth embodiment of
a confectionery product of the present invention.
[0044] FIG. 30 is a bottom perspective view of the product of FIG.
29.
DETAILED DESCRIPTION OF THE DRAWINGS AND THE PRESENTLY PREFERRED
EMBODIMENTS
[0045] The present invention will now be further described. In the
following passages, different aspects of the invention are defined
in more detail. Each aspect so defined may be combined with any
other aspect or aspects unless clearly indicated to the contrary.
In particular, any feature indicated as being preferred or
advantageous may be combined with any other feature or features
indicated as being preferred or advantageous.
[0046] There are several presently disclosed embodiments of the
invention. Each of the embodiments is common in that they comprise
confectionery products that include an abrasive surface and have a
width that is at least 1.6 times the product's thickness.
Preferably the width is at least 1.7 times the thickness, and more
preferably at least 1.8 times the thickness. Most preferably the
product will have a width that is at least twice the thickness of
the product. Some of the products are made with layers, and made of
separate confectionery compositions. The abrasive surface may be
provided by abrasive particles, also referred to as inclusions, in
the confectionery, or may be provided by a formed, uneven surface,
or may have both abrasive inclusions and a formed, uneven surface.
The formed surface may be molded using a compression die. When the
abrasive surface is a formed, uneven surface, the piece will
typically have projections or grooves which expose a defined convex
angle of not more than 135 degrees. Alternatively, if the piece
comprises inclusions to provide the abrasive surface, the
inclusions will typically be hard particles of at least 100
microns, preferably at least 200 microns, and most preferably at
least 400 microns in size, and which are less soluble than the
surrounding matrix. The inclusions may be present on the surface to
begin with, or may be exposed as the product is dissolved in the
mouth to produce a perceivably rough surface.
[0047] In each instance the abrasive surface is suitable for
scrubbing the top surface of the tongue within the oral cavity. The
confectionery may be made of a pressed tablet, a deposited hard
candy, a tablet chewing gum, or any other type of confectionery
that is suitable to provide such an abrasive surface.
[0048] The abrasive surface may be provided at least in part by
surface features having at least one scraping edge. The at least
one scraping edge may be located on a protrusion on the abrasive
surface. For example, the scraping edge may be formed by an acute
angle on the protrusion. The scraping edge may also be formed on
the edge of a groove in the abrasive surface. The abrasive surface
may be provided at least in part by surface features comprising
either or both projections and grooves, the projections having a
height of at least 0.015 inches and the grooves having a depth of
at least 0.008 inches. More preferably the surface features will
comprise projections having a height of at least 0.018 inches
and/or grooves having a depth of at least 0.009 inches. Most
preferably the height of the projections will be at least 0.020
inches and/or the depth of the grooves at least 0.010 inches.
[0049] Alternatively the at least one abrasive surface may be
provided by abrasive particles in the confectionery composition.
The abrasive particles may either be incorporated into the
composition or located on the abrasive surface of the tablet. Of
course the abrasive particles may be embedded in a surface layer
making up the abrasive surface of the product.
[0050] A first embodiment is shown in FIG. 1. A confectionery
product in the form of a pressed tablet 10 has a generally
cylindrical shape with two layers, a top layer 12 and a bottom
layer 14. The tablet 10 has a first side, formed by a generally
domed shape top of the first layer, and a second side 16 generally
opposite to the first side. The thickness (height) of the tablet 10
is less than half of the diameter of the cylindrical shape. The
second side 16, forming one of the ends of the cylinder, comprises
an abrasive surface that is suitable for scrubbing the top surface
of the tongue within the oral cavity. In the embodiment of tablet
10, the second side 16 is generally planer with a plurality of
raised portions thereon. In this embodiment, the abrasive surface
comprises a formed, uneven surface having a washboard shape with
ridges 18. The ridges 18 extend away from surface 16 in a
triangular fashion, as shown in FIG. 1A. The ridges 18 define
projections which expose a convex angle 19. The angle 19 of the
sides of the triangle is less than 135 degrees. In addition, the
abrasive surface is provided by abrasive inclusions 15 in the
composition of the confectionery making up the second layer 14.
[0051] The first layer 12 providing the domed surface is made from
a first composition that is different than a second composition
making layer 14 providing the abrasive surface 16. Both
compositions may be confectionery materials. They may differ in
many respects, or they may differ only in the fact that the second
composition has abrasive inclusions 15 mixed into it. However, as
noted earlier, the product will be made without both soft and hard
confectionery material together. The first and second compositions
may be different in color from one another. For example, the first
composition making top layer 12 may be generally white, while the
second composition making the second layer 14 may be generally
blue.
[0052] The first side comprises a non-abrasive, smooth surface. In
this embodiment, the dome shape of the top layer 12 is generally
shaped to fit the contour of an oral cavity. The interface between
the first and second layers is generally parallel to the abrasive
surface 16.
[0053] FIG. 12 shows an imaginary box 100 drawn around the tablet
10. The product thickness is preferably determined by forming an
imaginary three dimensional box having three sets of two parallel
sides, each side being at right angles to the other sides to which
it is connected. Two of the sides are oriented horizontally, and
are considered to be top and bottom sides. The product is oriented
in the box such that the center of gravity (assuming the product
has a uniform density) of the product is as close as possible to
the bottom side. The sides each contact the surface of the product,
possibly at multiple points, but do not intersect the product. If
the product shape is such that numerous boxes could be drawn
satisfying the forgoing, the imaginary box used for determining the
product's dimensions is the box that has the smallest volume of any
possible box meeting the forgoing criteria. The smallest dimension
of the box is considered to be the thickness of the product. The
next smallest dimension is considered to be the width of the
product, and the largest dimension is considered to be the length
of the product. For box 100, the height T of side 102 is the
thickness of the tablet 10. The length W of side 104 is the width
of the abrasive surface, and the length L of side 106 is the length
of the abrasive surface. Where the abrasive surface is not
generally planer, the abrasive surface is considered as having a
width and length equal to the width and length of the product.
[0054] Using the forgoing figure, it can be seen that the tablet 10
has a first side 107 and a second side 109 generally opposite to
the first side 107. The product thickness is T. The second side 109
comprises an abrasive surface that is suitable for cleaning the top
surface of a tongue within an oral cavity. The second side 109 has
a width W and a length L, the smallest of which is at least 1.6
times the product thickness T. It is noted that while generally the
abrasive surface will be on the bottom of the aforementioned box,
the definition of thickness is not dependent thereon. Using the
imaginary box definition of thickness, the thickness of the product
is simply the smallest dimension of the imaginary box described
above.
[0055] FIG. 2 shows another embodiment of the invention, pressed
tablet 20, with a first layer 22 made of a first composition
providing a non-abrasive surface and a second layer 24 made of a
second composition. The second composition provides an abrasive
surface 26 generally opposite to the domed upper surface on top
layer 22. In this embodiment, in addition to the abrasive
inclusions 25, the abrasive surface 26 is unevenly formed with a
multitude of small, round protrusions 28.
[0056] FIG. 3 shows a pressed tablet 30 again made with two
distinct layers, top layer 32 and bottom layer 34. The tablet 30 is
different than the tablets 10 and 20 in that the two layers are not
the same diameter. In this case, the diameter of the second layer
34 is larger than the diameter of the first layer 32. Abrasive
inclusions 35 provide an abrasive surface on the second layer.
[0057] The tablet 40 shown in FIG. 4 again has two layers 42 and 44
made of different compositions. While the top layer 42 provides a
domed top surface, the abrasive surface 46 in this embodiment is
provided solely by the abrasive inclusions 45.
[0058] FIG. 5 shows a tablet 50 with a bottom layer 54 that
comprises abrasive inclusions 55 providing an abrasive surface on
the bottom of the tablet 50. In this embodiment, the top layer 52
has a smooth surface, but instead of being domed the surface is
generally flat, with a beveled corner 53 on the end opposite the
abrasive surface.
[0059] The embodiment of FIG. 6 shows a deposited hard candy piece
60. In this embodiment, the candy has a first part 62 made from a
first confectionery composition mostly surrounding a second part 64
made from a second confectionery composition different than the
first confectionery composition. As seen from the bottom view of
FIG. 7, the second part 64 has an exposed surface 66 on the bottom
of candy piece 60. Abrasive inclusions 65 in the second composition
provide the second part 64 with an abrasive surface that is
suitable for scrubbing the top surface of the tongue. The
composition of first part 62 may be clear, so that the second part
64 and abrasive inclusions 65 may be seen through the candy. The
composition of first part 62 may also be translucently colored.
[0060] Pressed tablet 70 shown in FIG. 8 does not have distinct
layers, and may be formed all of one composition. The composition
comprises abrasive inclusions 75 to provide an abrasive surface
opposite the generally domed top surface on the tablet. The
abrasive inclusions in this embodiment comprise solid matrices of
carbohydrates, solid matrices of polyols, extruded carbohydrates or
extruded polyols, and also carry a flavor.
[0061] Pressed tablet 80 shown in FIG. 9 is also made with only a
single composition. Rather than having a domed top surface, the top
surface 82 of tablet 80 is concave in shape. The opposite, bottom
surface 86 is generally planer and has a formed, uneven surface 86
made up of ridges 88 in a washboard pattern. It is believed that a
person can suck on the tablet 80 in such a way that a partial
vacuum can be formed between the concave surface 82 and the roof of
their mouth. This vacuum will then help to hold the tablet 80 in
place while the tongue is scrubbed across the abrasive surface 86.
The tablet 80 may be oblong rather than round to help fit against
the palate.
[0062] The embodiment shown in FIGS. 10 and 11 comprises a pressed
mint 90 having a center 97 that is a different confectionery
composition than the confectionery composition making up the top
layer 92 and bottom layer 94. Further, if desired, these two layers
may be the same material, and not distinct layers. The composition
of the outer shell includes abrasive inclusions 95 and thus
provides an abrasive surface, whereas the material making the
center 97 may be colored blue or some other color, and include mint
flavoring and other breath freshening ingredients.
[0063] The tablet 110 in FIG. 13 has a generally triangular shape
and three layers. The bottom layer 114, and optionally the top
layer 112 as shown in FIG. 13, includes abrasive inclusions 115,
while the middle layer 117 contains a breath freshening ingredient
and is a different color than layers 112 and 114. Thus, while the
top and bottom layer confectionery compositions are both different
than the composition of the middle layer confectionery, at least
the bottom layer is of a confectionery composition that comprises
an abrasive surface suitable for scrubbing the top surface of the
tongue.
[0064] FIG. 14 shows an embodiment of a pressed tablet 120. The
tablet has a top layer 122 made of a first confectionery material
and a bottom layer 124 made of a second confectionery material. The
second confectionery material comprises abrasive inclusions 125,
and is formed with an uneven surface 126. In this embodiment, the
ridges 128 form a grid pattern. The abrasive surface is generally
planer except for the features making it abrasive.
[0065] Another embodiment of a pressed tablet 130 is shown in FIGS.
15 and 16. The tablet 130 has an abrasive bottom surface 134
comprising a plurality of individual bumps 136 protruding from the
abrasive surface. The bumps 136 have a plurality of different
sizes. The bumps 136 are shown as generally circular, but they
could be of other shapes. The top surface 132 does not include
bumps. The bottom half of the product includes abrasive inclusions
135. The top surface 132 is generally concave while the bottom
surface 134 is generally convex. The bumps 136 and inclusions 135
provide the bottom surface of the pressed tablet 130 with an
abrasive surface suitable for cleaning the surface of a human
tongue in an oral cavity.
[0066] Tablet 140, shown in FIGS. 17 and 18, is elliptical in its
major cross-section. The length of the minor axis of the ellipse
(product width) is at least 1.6 times the height of the product
(its thickness). The outer surface of the shape includes a groove
141 that resembles the joint on the cover of a baseball. The
abrasive surface on the bottom of tablet 140 is provided by bumps
145 extending from the lower hemispherical portion of the shape, as
well as abrasive inclusions 143 in the material used to form the
bottom half of the tablet, and to a small extent the grooves 141.
The top surface 142 may include bumps and the grooves 141 as shown,
or may be smooth.
[0067] Pressed tablet 150 shown in FIGS. 19 and 20 also has a
bottom surface 154 with grooves 156. The grooves 156 are wavy, and
extend generally parallel to each other across the bottom width of
the tablet. As best seen in FIG. 19A, the grooves 156 intersect
with the bottom surface 154 to expose a defined convex angle 159 of
not more than 135 degrees. The tablet 150 is-generally teardrop
shaped. The bottom surface 154 also includes abrasive inclusions
155. However, the top surface 152 of the tablet 150 is generally
smooth.
[0068] FIGS. 21 and 22 show a generally keystone shaped pressed
tablet 160. While the top surface 162 is generally smooth, the
bottom surface 164 has a plurality of grooves 166 running across
the width of the keystone. In this product, the grooves 166
separate humps 167. The humps 167 and abrasive inclusions 165
provide an abrasive surface to the product. The product may be made
of two different materials, with the top surface 162 being made of
one material that does not contain abrasive inclusions, and the
humps 167 being made of another material that does contain the
abrasive inclusions 165. The humps 169 on the ends may be larger
than the humps 167 in the middle portion of tablet 160.
[0069] In the pressed tablet 170 shown in FIGS. 23 and 24, the
abrasive surface is provided by a plurality of generally parallel
ridges 176 extending generally perpendicular from the bottom side
174 of the tablet 170. The abrasive bottom surface 174 is generally
concave except for the features making it abrasive. The top surface
172 is generally smooth. The ridges 176 each have a generally
straight outer surface, but in an alternate embodiment (not shown)
the ridges could extend further and have a generally arcuate outer
surface. The plurality of ridges comprises at least three ridges,
more preferably five ridges. In the embodiment show, all of the
ridges have the same height, but in an alternate embodiment, the
ridges toward the middle of the group of ridges could extend
outwardly of the ridges on the sides of the group. The tablet 170
may be made with two layers; the bottom layer 171 forming the
ridges 176 and bottom surface 174 may contain abrasive inclusions
175, while the top layer 173 is made without the inclusions.
[0070] As shown in FIGS. 25 and 26, another pressed tablet 180 is
generally circular in shape in plan view. The abrasive bottom
surface 184 comprises a plurality of generally circular bumps 186
and a plurality of curved protrusions 188. Two grooves 183 are also
formed in the bottom surface 184. The bumps 186, protrusions 188
and grooves 183 all contribute to providing the bottom of the
tablet with an abrasive surface. The top surface 180 may have bumps
and protrusions, as shown, or the top of tablet may be smooth.
[0071] The tablet 190 shown in FIGS. 27 and 28 is generally
triangular in plan view. The shape includes three orbs 191, one at
each apex of the triangle. The bottom abrasive surface 194 is
provided by inclusions used to make the lower half of the tablet.
The inclusions in the bottom surface 192 between the orbs, and
particularly in the orbs, provide a surface suitable for scrubbing
the tongue.
[0072] As shown in FIGS. 29 and 30, the tablet 200 is also
generally circular in shape in plan view. The tablet 200 has an
open center 201. The tablet comprises a shape depicting a plurality
of concentric rings 203. The rings 203 themselves and inclusions
206 contained in the material making up the bottom half of the
tablet provide the bottom surface 204 of the tablet 200 with an
abrasive surface. The upper surface may be smooth or may express
the concentric ring shape.
[0073] The product may have a piece weight of between about 1 and
about 2 grams. For pressed tablets, the piece weight may be about 1
gram. For deposited hard candy pieces, the weight may be between
about 1.5 and about 2 grams. The product thickness may be between
about 1/16 and about 1/2 inch, and will preferably be at least
about 1/8 inch. The smallest of the length and width of the product
may be between about 1/4 and about 1 inch. The greatest of the
length and width of the product is typically less than 11/2 inches.
Often the pieces will be sized so that they have no dimension
greater than about 25 mm. For a cylindrical shaped piece with a
diameter greater than its height, this means that the diameter will
be less than about 25 mm. Most frequently the pieces will be
between about 15 and about 20 mm in their longest dimension.
[0074] While the figures show several shapes, it is contemplated
that other shapes can be used. Further, surface markings may be
included on the products, such as a letter or other indicia.
[0075] Some confectionery compositions of the present invention
will be sugarfree, and may contain one or more antibacterial
agents. In addition to, or other than mint flavors, other flavoring
agents can be included in the confectionery products. Physiological
cooling agents may be included in the products, as well as other
ingredients that give a tingling sensation. In the case of products
with multiple layers, each layer may have different flavoring
agents or levels. In one embodiment, the confectionery product may
comprise a coating layer covering at least a portion of the
product. In that case, the coating layer may contain flavoring
agents at a level higher than any flavoring agents in the remainder
of the product.
[0076] The particle size of the abrasive inclusions in some
embodiments should predominantly be at least 100 microns, with a
maximum of 2000 microns (0.1-2 mm). Some abrasive inclusions have a
particle size range of about 200 to 600 microns, others are 600 to
1200 microns, and still others may be larger, up to 2000 microns. A
preferred range is 200 to 1000 microns. If the abrasive inclusions
include a wide range of particle sizes, then the foregoing ranges
describe the particle sizes of the majority (from a weight
standpoint) of the particles.
[0077] The abrasive inclusions may be made from a number of
different materials, including crystalline sugars or polyols; solid
matrices of carbohydrates, polyols or mixtures; or extruded
carbohydrates, polyols, or mixtures; granular food acids; granular
inorganic edible salts, such as calcium phosphate salts and other
calcium salts including calcium lactate, calcium carbonate and
calcium gluconate, silica, silicate salts and bicarbonates; and
mixtures thereof On the one hand, solid matrices (such as from
fluid bed coating or spray drying) and extruded carbohydrates or
polyols are preferred because these inclusions may also contain
flavors and/or colors. When the inclusions include colors, the
abrasive particles will preferably have a contrasting color from
the remainder of the compressible composition into which they are
added. On the other hand, some inorganic salts are preferred
because they have dental benefits, such as tooth remineralization
or whitening. Further, abrasive food acids and bicarbonates may be
combined to not only provide an abrasive surface, but to give an
effervescent effect when placed in the mouth.
[0078] U.S. Pat. No. 5,786,017 discloses particulate flavor
compositions. U.S. Pat. No. 6,607,771 discloses granules for the
controlled release of volatile compounds. European Patent
Application Publication No. EP 1 214 892 discloses a number of
moisture and oxygen stable compositions. PCT Patent Publication No.
WO 01/35764 discloses a spray-dried composition in a carbohydrate
substrate. Materials disclosed in these references that provide an
abrasive surface suitable for scrubbing the tongue may be used as
abrasive inclusions in the present invention. Each of these
documents is hereby incorporated by reference.
[0079] The pressed tablet may include one or more of the following:
anti-microbial agents; physiological cooling agents; breath
freshening agents; breath freshening and mouth odor masking
flavors; and dental active agents. Some anti-microbial agents
include cardamom oil, magnolia bark extract, cranberry, geraniol,
cinnamaldehyde, peppermint, triclosan, chlorhexidine, cetyl
pyridinium chloride (CPC) and mixtures thereof Some physiological
cooling agents include menthol, N-2,3-trimethyl-2-isopropyl
butanamide, 3-1-menthoxypropane-1,2-diol,
N-ethyl-p-menthane-3-carboxamide, menthane ketals, menthyl
succinate, isopulegol, menthyl glutarate and mixtures thereof Some
breath freshening agents include salts of zinc, salts of copper,
polyphenols, mushroom extracts and mixtures thereof. Some breath
freshening and mouth odor masking flavors include cinnamon, mint,
wintergreen, fruit flavors and mixtures thereof. Some dental active
agents include tooth whiteners, fluoride, stain removers, calcium
salts, phosphate salts and mixtures thereof.
[0080] There are different methods of making the different products
of the present invention. The tablet chewing gum product can be
made from directly compressible chewing gum powder. Such
free-flowing powder is a material in which the basic ingredients
(such as gum base and a bulk sweetener) have already been mixed.
Dry flavors, lake colors, fruit acids, if desired, and some
lubricant such as magnesium or calcium stearate, are blended
together in a powder blender such as a ribbon blender, V-blender or
cone blender. If abrasive inclusions are also added, they are
blended in as well. Thereafter a tablet press or a briquetting
machine can be used to form the products.
[0081] The pressed tablets of the present invention can be made
using conventional tablet pressing procedures and equipment. The
compressible composition comprises one or more materials selected
from the group consisting of sugars and sugar alcohols. The
compressible composition may comprise a directly compressible
sugar, such as sucrose plus a binder. The binder may comprise corn
syrup and/or maltodextrin. The compressible composition may also
comprise a directly compressible sugar alcohol. In some
embodiments, the sugar alcohol may be sprayed with water before
compression.
[0082] A process for making two layer boiled hard confectionery
products may comprise the steps of producing a first confectionery
composition and depositing it in a mold to form a first layer of
the confectionery product, the mold creating the abrasive surface
on the first layer; and then producing a second confectionery
composition and depositing it on the first layer to form a second
layer. The second confectionery composition may be deposited at a
viscosity and under conditions sufficient to result in the second
layer having a domed surface opposite the abrasive surface. The
domed surface may be generally shaped to fit the top contour of the
oral cavity. This method can thus be used to make products shaped
like the tablets shown in FIGS. 1, 2, 4 and 14. Rather than making
two separate compositions, one with abrasive inclusions and one
without, the abrasive inclusions may be embedded in just one
surface as a product is formed. Thus two separate compositions are
in the final product, one being the composition as initially
produced, and the other being a layer having the same composition
but with abrasive inclusions included. In a deposited boiled hard
candy, this may be accomplished by placing abrasive inclusions in
the bottom of the mold before the boiled hard candy is deposited,
or in the bottom of the die before the compressible material is
added.
[0083] The inventive products can be used to removing bacteria from
the top surface of a human tongue. This will generally involve
placing the confectionery product having a first side and a second
side generally opposite to the first side, and a product thickness,
inside the oral cavity. The second side comprises the abrasive
surface and has a width and a length, the smallest of which is at
least 1.6 times the product thickness, with the abrasive surface
contacting the top surface of the tongue. The abrasive surface of
the confectionery product is scraped across the top of the tongue,
usually while the oral cavity is closed, to thereby loosen bacteria
on the top surface of the tongue. Preferably the abrasive surface
comprises surface features having at least one scraping edge.
Preferably the roof of the oral cavity holds the confectionery
product stationary in the oral cavity while the tongue is scraped
across the abrasive surface.
[0084] The following examples help to explain the invention.
TABLE-US-00001 EXAMPLE 1 Pressed Tablet First layer Sorbitol 97.99%
Peppermint flavor 0.75% Magnesium stearate 0.64% Encapsulated
flavor 0.28% Menthol 0.18% Silicon dioxide 0.16% Total 100.0 Second
layer Sorbitol 95.94% Abrasive inclusions 2.01% Peppermint flavor
0.75% Magnesium stearate 0.64% Encapsulated flavor 0.28% Menthol
0.18% Blue color 0.04% Silicon Dioxide 0.16% Total 100.0
[0085] The materials are mixed together as powders. The second
layer can be added first to the die formed tablet press and given a
precompression. The top or first layer can then be added to the
form and the tablet compressed. The blue colored portion with the
abrasive inclusions made from an extruded polyol matrix can have
the washboard surface formed from the bottom die of the tablet
press. The piece size can be 1 gram total, with an equal sized top
and bottom layer. The thickness of the product is less than
one-half of its width. TABLE-US-00002 EXAMPLE 2 Boiled Hard Candy
First layer Isomalt 99.14% Lemon-mint flavor 0.49% Citric acid
0.24% Acesulfame/aspartame 0.13% Total 100.0 Second layer Isomalt
98.62% Abrasive inclusions 0.51% Lemon-mint flavor 0.49% Citric
acid 0.24% Blue color 0.01% Acesulfame/aspartame 0.13% Total
100.0
[0086] The isomalt is a syrup, boiled to about 1-3% moisture. As it
cools, the flavor, acid, and sweeteners are added. When the second
layer material is being made, the abrasive inclusions compound is
also added as the low-moisture isomalt syrup cools. The second
layer can be deposited into forms having a washboard surface on the
bottom. This second layer will be deposited at a higher temperature
to make it less viscous so that it conforms to the washboard
surface of the mold. The top or first layer can then be added to
the deposit form at a lower temperature with higher viscosity so as
to keep the hard candy layers from mixing too much. The form with
the blue layer will make a product that has a washboard appearance.
The final piece size is 2 grams, equally divided between the
layers. The thickness of the product is less than one half of its
width. TABLE-US-00003 EXAMPLE 3 Boiled Hard Candy First layer
Isomalt 99.48% Peppermint flavor 0.40% Sweeteners 0.12% Total 100.0
Second layer Isomalt 74.76% Abrasive inclusions 24.71% Peppermint
flavor 0.40% Blue color 0.01% Sweeteners 0.12% Total 100.0
[0087] Isomalt is dissolved in an aqueous solution and boiled to
about 1-3% moisture. This material is used as the first ingredient
in both layers. As the solution is cooled, the flavor and sweetener
are added, and the abrasive inclusions, which are granular
maltitol, are added to the syrup used to make the second layer. The
second layer can be deposited into the deposit form with a
washboard surface on the bottom of the deposit form. This second
layer can be deposited at a higher temperature to make it less
viscous. The top or first layer can then be added to the deposit
form at a lower temperature with higher viscosity so as to keep the
hard candy layer from mixing too much. The form with the blue layer
will make a product that has a washboard appearance. The product
may be a 2 gram piece, evenly divided between the layers. The width
of the product is at least 1.6 times the thickness of the
product.
[0088] The abrasive inclusions can include encapsulated or
entrapped flavors and colors. They can also be hard crystals of
sugars or polyols. In Example 3 the abrasive inclusions are
crystalline maltitol. The abrasive inclusions can also be other
types of crystals, such as citric or malic acid, or other food
acids that form hard crystals. TABLE-US-00004 EXAMPLE 4 Pressed
Tablet First layer (white) Sorbitol 98.11% Intense sweeteners 0.34%
Lemon/menthol flavor 0.51% Malic acid 0.06% Magnesium stearate
0.98% Total 100.0 Second layer (blue, fizzing) Sorbitol 62.36%
Sodium bicarbonate 19.96% Malic acid 16.21% Intense sweeteners
0.47% Lemon/menthol flavor 0.34% Magnesium stearate 0.62% Blue
color 0.04% Total 100.0
[0089] For the first (white) layer, sorbitol, sweeteners, and acid
were mixed for 5 minutes, flavor was added and mixed for 10
minutes, and then magnesium stearate was added and mixed for 2
minutes.
[0090] For the second (blue) layer, sorbitol, sweeteners, acid,
bicarbonate, and color were mixed for 5 minutes, flavor was added
and mixed for 10 minutes, and then magnesium stearate was added and
mixed for 2 minutes.
[0091] Three parts of the white powder (about 0.66 grams) were
placed in a die that included a mesh screen to form a rough
surface, and tapped down. Two parts (about 0.44 grams) of blue
powder were then poured into the die. The powders were compressed
in the die, using about two metric tons of force. A two-layer
whiteiblue tablet was formed. The blue layer was formed with an
uneven surface conforming to the grids in the die. Those grids,
along with crystals of the malic acid, provided an abrasive surface
that scrubs the tongue. The product had a width to thickness ratio
of about 1.84.
[0092] In this example, the sodium bicarbonate and malic acid are
stable while in their solid form. However, when the product is
placed in the mouth, these two ingredients start to dissolve and
interact with one another, producing an effervescent action on the
tongue.
EXAMPLES 5 A, B, D, E, G and H
[0093] A two layer pressed tablet was made according to the
following formula. TABLE-US-00005 Layer 1 (bottom, scrubbing layer)
% Sorbitol (Roquette Neosorb(TM)) 65.94 Palatinit Inclusions* 32.97
Magnesium Stearate 0.49 Peppermint Flavor 0.49 Aspartame 0.07
Acesulfame K 0.02 Cooling Agent (FEMA 4006) 0.02 100.00 *Palatinit
(hydrogenated isomaltulose) particles with 0.30% food approved blue
lake color sized to pass through a #20 sieve and be retained on a
#40 sieve.
[0094] TABLE-US-00006 Layer 2 (upper, smooth layer) % Sorbitol
(Roquette Neosorb(TM)) 98.91 Magnesium Stearate 0.49 Peppermint
Flavor 0.49 Aspartame 0.07 Acesulfame K 0.02 Cooling Agent (FEMA
4006) 0.02 100.00
[0095] Ingredients in the above formulas were dry blended together.
A quantity of Layer 1 powder equal to 40% of the total piece weight
was loaded into the die with lower punch (with tongue-cleaning
features) inserted and compressed lightly by hand with the upper
punch. The upper punch was removed and cleaned of loose powder. A
quantity of Layer 2 powder equal to 60% of the total piece weight
was loaded into the die/lower punch assembly on top of Layer 1 and
compressed at 7000 pounds force to produce a bi-layer product
having a lower, blue, tongue-cleaning layer with rough inclusions
and a molded tongue-cleaning surface and an upper, white, generally
smooth layer.
[0096] Pieces were formed using dies with upper and lower punches
to produce shapes similar to some of those shown in the figures.
TABLE-US-00007 Width/Thickness (in.) Ratio A. .458/.274 1.67 B.
.446/.252 1.77 C. Comparative Example C .407/.259 1.57 D. .566/.254
2.23 E. .462/.287 1.61 F. Comparative Example F .388/.256 1.52 G.
.559/.254 2.20 H. .578/.256 2.26
[0097] Informal testing indicated that Examples D, G, and H (the
FIG. 25/26 product, the FIG. 27/28 product and the FIG. 15/16
product) had the best resistance to "rolling" and were the easiest
to manipulate with the tongue.
ADDITIONAL EXAMPLES
[0098] The Palatinit inclusions in the above examples are replaced
with blue colored maltitol inclusions.
[0099] The Palatinit inclusions in the above examples are replaced
with blue colored mannitol inclusions (Roquette Pearlitol
500DC.TM.).
[0100] The confectionery tongue-cleaning product of Example 5 was
repeated except that the Layer 1 (bottom scrubbing layer) was
replaced with the following composition: TABLE-US-00008 Layer 1
(bottom, scrubbing layer) % Sorbitol (Roquette Neosorb(TM)) 82.42
Palatinit Inclusions* 16.49 Magnesium Stearate 0.49 Peppermint
Flavor 0.49 Aspartame 0.07 Acesulfame K 0.02 Cooling Agent (FEMA
4006) 0.02 100.00 *same composition as in Ex. 5
[0101] The powder was used as before to prepare tablets using
punches and die to produce the product illustrated in FIG.
23/24.
[0102] Some embodiments of the invention have a smooth upper
surface so that the roof of the mouth and gums are not irritated by
the product while the abrasive surface is used to scrub the tongue.
An exemplary product has a small piece size so that it can be used
discretely. The product can be used to scrub the tongue and other
soft oral surfaces and remove odor causing bacteria while in
public. By moving the specially formulated shape around in the
mouth, the unique surface is designed to gently cleanse the mouth
by lifting away the germs that cause bad breath in a way that the
user can really feel. Clean and fresh breath, as well as other oral
health benefits, are thus readily available. The products of the
present invention provide an effective compliment to a daily oral
care routine.
[0103] It should be appreciated that the products, processes and
methods of the present invention are capable of being incorporated
in the form of a variety of embodiments, only a few of which have
been illustrated and described above. For example, other colors
such as green may be used. The invention may thus be embodied in
other forms without departing from its spirit or essential
characteristics. It will be appreciated that the addition of some
other ingredients, process steps, materials or components not
specifically included will have an adverse impact on the present
invention. The best mode of the invention may therefore exclude
ingredients, process steps, materials or components other than
those listed above for inclusion or use in the invention. However,
the described embodiments are to be considered in all respects only
as illustrative and not restrictive, and the scope of the invention
is, therefore, indicated by the appended claims rather than by the
foregoing description. All changes which come within the meaning
and range of equivalency of the claims are to be embraced within
their scope.
* * * * *